Louisiana Crawfish Boil

SUBMITTED BY: IMANKAY PHOTO BY: Kila

"What a feast! Invite the family and dig into this messy, yummy boil. Combining crawfish, sausage, corn, mushrooms, potatoes, and artichokes, this is a dish you'll crave over and over. Add other seafood or vegetables to your liking."

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PREP TIME	30 Min
COOK TIME	1 Hr 15 Min
READY IN	1 Hr 45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

2 heads garlic, unpeeled
5 bay leaves
2 (3 ounce) packages dry crab boil
1 tablespoon liquid shrimp and crab boil seasoning
salt and pepper to taste
3 large oranges, halved
3 large lemons, halved
2 large whole artichokes
15 red potatoes, washed
30 pieces baby corn
2 large onions, sliced
2 (16 ounce) packages mushrooms, cleaned
1/2 pound fresh green beans, trimmed
2 (16 ounce) packages smoked sausage, cut into 1/2 inch slices
4 pounds live crawfish, rinsed

DIRECTIONS

Fit a large (5 gallon) pot with a strainer insert, and fill half full with water. Add the garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, oranges, lemons, artichokes, and potatoes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes. Stir in the corn, onions, mushrooms, and green beans; cook 15 minutes more. Stir in the sausage; cook 5 minutes more. Add the crawfish, return mixture to boil, then simmer until the crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough.
Remove strainer basket from the pot and drain. Serve crawfish hot, Louisiana-style, spread over a picnic table covered with newspapers.